Compact Edible Flower
Tip Top Alaska Salmon Nasturtium is a diminutive edible flower with soft salmon-colored petals that bloom reliably in just 50 to 60 days. This compact cultivar of Tropaeolum minus reaches a mere 8 inches tall, making it an unexpected choice for gardeners who want ornamental beauty with culinary payoff. Both the delicate blush-toned flowers and variegated leaves are edible, offering a spicy kick to salads and a romantic touch to fine dining presentations. Growing in full sun and thriving in moderate temperatures between 60 and 80 degrees Fahrenheit, it rewards a consistent watering schedule with an abundance of tiny, jewel-like blooms.
Full Sun
High
2-11
?in H x ?in W
Annual, Perennial
High
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The sheer utility of these plants deserves celebration: in less than two months, you'll have edible flowers that are as much a visual delight as a culinary ingredient. The variegated foliage isn't just a side benefit, those leaves bring genuine spice to salads, giving you two harvests from one plant. At just 8 inches tall, it's small enough to tuck into containers, raised beds, or the front of borders where its salmon tones will glow against darker backgrounds.
This variety shines as an edible flower, particularly in fine plating and upscale culinary applications where those romantic salmon petals add visual and textural sophistication to plates. Beyond garnishing, both the flowers and variegated leaves contribute a peppery flavor to fresh salads, making this plant a bridge between ornamental gardening and kitchen gardening. Home cooks appreciate it for adding unexpected elegance to ordinary greens.
Start seeds indoors 4 to 6 weeks before your last frost date. Sow seeds 1/2 to 1 inch deep in seed-starting mix and keep soil consistently moist. Germination occurs between 70 and 85 degrees Fahrenheit within 6 to 15 days. Provide bright light once seedlings emerge, and maintain good air circulation to prevent damping off.
Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days. Transplant outdoors only after the last frost has passed and soil has warmed to at least 60 degrees Fahrenheit. Space plants 8 to 12 inches apart and water gently after planting.
Direct sow seeds outdoors after the last frost date when soil temperature reaches 60 degrees Fahrenheit or warmer. Press seeds 1/2 to 1 inch deep into soil and keep consistently moist until sprouting. Thin seedlings to 8 to 12 inches apart once they develop true leaves.
Harvest flowers in the morning when they are freshest and petals are just opening for the brightest color and optimal texture. Use a clean knife that has been dipped in a 10 percent household bleach solution to cut flowers cleanly and reduce disease transmission. Pick variegated leaves regularly to encourage bushier growth and a continuous supply of spicy greens for salads. Remove spent flowers promptly to extend the blooming season.
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